Chocolate and Blueberry Pudding Cake

Rich dark chocolate cake enrobed in a gorgeous chocolate and blueberry sauce makes Chocolate and Blueberry Pudding Cake a dessert to remember.
Chocolate and Blueberry Pudding Cake is one of my favourite treats. I’m a big fan of self-saucing pudding cakes like Strawberry Pudding Cake but Chocolate Blueberry Pudding Cake takes things to a new level. Rich dark chocolate cake is enrobed in a gorgeous chocolate and blueberry sauce, making for a dessert to remember. It is seriously hard to resist.

Chocolate and Blueberry Pudding Cake

Dark chocolate cake cooks on top of a luxurious puddle of chocolate and blueberry sauce.

Chocolate and Blueberry Pudding Cake

You just spoon it over the cake as you serve it.

Chocolate and Blueberry Pudding Cake

Is your mouth watering yet?

The Story Behind Chocolate and Blueberry Pudding Cake

The original recipe comes from Ricardo magazine, a Canadian magazine given to me by my blogging friend Laureen of This Fox Kitchen. I loved the magazine so much I think I’m going to subscribe!

I made a few little changes to the recipe. I added vanilla because my late mom always said that nothing enhances chocolate like vanilla extract and I firmly believe she was right. I also used single cream (half and half) instead of double cream, knowing you can’t make something like this low-cal but believing anything I can do to reduce the calories is a bonus! Because of this, I also played with the proportions of cream versus water, adding more cream than water, instead of more water than cream as was called for in the recipe. My method of preparation is slightly different as well.

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Tips for Making Chocolate and Blueberry Pudding Cake

Use really good dark chocolate and cocoa for this recipe. I use either Cadbury’s Bournville or Green & Black’s chocolate and cocoa as they are really rich and delicious.

Be patient with the sauce. It will take some time to come to the boil over medium heat. If you crank the heat up and rush it, it could stick to the pan and you’ll have to start over.

Don’t worry about pouring the hot sauce over the cake batter – it really does work!

Chocolate Blueberry Pudding Cake Recipe

Serving Chocolate and Blueberry Pudding Cake

Chocolate Blueberry Pudding Cake is delicious served warm from the oven but be sure to let it cool for a few minutes as the sauce does get very hot. It also tastes good at room temperature, cold from the fridge or gently rewarmed in the microwave for breakfast. I confess, I tried them all. Over years of recipe developing I have perfected the one spoon taste test and developed an iron will – but this chocolate blueberry gorgeousness was my kryptonite!

Chocolate and Blueberry Pudding Cake Recipe

Ingredients:

For the cake
1 cup (140 grams) plain (all purpose) flour
2 tablespoons cocoa powder (I used Cadbury’s Bournville)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (114 grams) unsalted butter, softened
¾ cup (180 grams) lightly packed light brown sugar
1 egg
1 teaspoon vanilla
½ cup (125 ml) milk
For the sauce
1 cup (240 grams) lightly packed light brown sugar
2 tablespoons cocoa powder
1 tablespoon cornstarch (corn flour)
4 ounces (115 grams) dark chocolate (I used Cadbury’s Bournville), chopped
¾ cup (180 ml) single cream (half and half)
½ cup (125 ml) water
3 cups blueberries (fresh or frozen)

Instructions:

Preheat the oven to 350°F (180°C or 165°C for a fan oven).
Place an oven rack in the middle of the oven.
Butter an 8 inch baking pan (or a 2.4 litre heart shaped Le Creuset baking dish).
Start with the cake, combining the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
Cream the butter and sugar in an electric mixer.
Add the egg and vanilla, beating until smooth.
Add the dry ingredients alternately with the milk.(Keep the mixer on low to do this.)
Blend until mixed.
Pour the batter into the prepared pan. Place the pan on a baking sheet and set aside.
Place the sugar, cocoa powder and cornstarch in a medium saucepan. Stir to mix.
Add the dark chocolate, single cream, water and blueberries.
Place the saucepan on the stove top over medium heat and bring the mixture to the boil, stirring constantly. (This may take a little while; don’t rush the process or the mixture will scorch.)
Reduce the heat and simmer the mixture for 30 seconds just to bring it together.
Pour the hot sauce over the cake batter.
Place the baking sheet with the cake pan on top in the middle of the oven.
Bake for 45 to 50 minutes, watching the cake carefully after 40 minutes. The cake is done when a skewer inserted in the centre comes out clean-ish, bearing in mind there is a sauce underneath the cake. There shouldn’t be any actual cake batter clinging to the skewer.
Remove the pudding cake from the oven and cool a bit in the pan. You can serve the cake warm or cold. Leftovers will keep in the fridge for about 2 days.

Printable Recipe

5.0 from 6 reviews
Chocolate and Blueberry Pudding Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: Serves 4 to 6
Ingredients
  • For the cake
  • 1 cup (140 grams) plain (all purpose) flour
  • 2 tablespoons cocoa powder (I used Cadbury's Bournville)
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (114 grams) unsalted butter, softened
  • ¾ cup (180 grams) lightly packed light brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup (125 ml) milk
  • For the sauce
  • 1 cup (240 grams) lightly packed light brown sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon cornstarch (corn flour)
  • 4 ounces (115 grams) dark chocolate (I used Cadbury's Bournville), chopped
  • ¾ cup (180 ml) single cream (half and half)
  • ½ cup (125 ml) water
  • 3 cups blueberries (fresh or frozen)
Instructions
  1. Preheat the oven to 350°F (180°C or 165°C for a fan oven).
  2. Place an oven rack in the middle of the oven.
  3. Butter an 8 inch baking pan (or a 2.4 litre heart shaped Le Creuset baking dish).
  4. Start with the cake, combining the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
  5. Cream the butter and sugar in an electric mixer.
  6. Add the egg and vanilla, beating until smooth.
  7. Add the dry ingredients alternately with the milk.(Keep the mixer on low to do this.)
  8. Blend until mixed.
  9. Pour the batter into the prepared pan. Place the pan on a baking sheet and set aside.
  10. Place the sugar, cocoa powder and cornstarch in a medium saucepan. Stir to mix.
  11. Add the dark chocolate, single cream, water and blueberries.
  12. Place the saucepan on the stove top over medium heat and bring the mixture to the boil, stirring constantly. (This may take a little while; don't rush the process or the mixture will scorch.)
  13. Reduce the heat and simmer the mixture for 30 seconds just to bring it together.
  14. Pour the hot sauce over the cake batter.
  15. Place the baking sheet with the cake pan on top in the middle of the oven.
  16. Bake for 45 to 50 minutes, watching the cake carefully after 40 minutes. The cake is done when a skewer inserted in the centre comes out clean-ish, bearing in mind there is a sauce underneath the cake. There shouldn't be any actual cake batter clinging to the skewer.
  17. Remove the pudding cake from the oven and cool a bit in the pan. You can serve the cake warm or cold. Leftovers will keep in the fridge for about 2 days.

 

More Dessert and Pudding Recipes

Chocolate Almond Pear Pudding Cake

Strawberry Pudding Cake

Caramel Croissant Pudding

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Article by April Harris

April has written 1286 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.


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Comments

  1. Looks FAB! Trying on my husband as he’s a blueberry lover!

  2. A chocoholic’s heaven for sure April! I usually can resist indulgent chocolate desserts, but I don’t trust myself with this one…oh my it looks amazing!

  3. Chocolate cake is my favorite and this looks so good. Love the heart shaped Le Creuset.

  4. Looks sooo chocolatey good!

  5. What a gorgeous cake that I want to dive right into April! Pinned and shared!

  6. What a beautiful cake! I love the addition of blueberries too; just enough healthy so there’s no guilt!

  7. Ooooh wow this looks so gooey and yummy! I’ve never tried a pudding cake like this before, must try!

  8. Chocolate heaven – that’s how I’d call this cake!

  9. I love puddings like this and the addition of blueberries sounds wonderful!

  10. I am in love with that dish and the cake that is in it!!

  11. This sounds A-mazing! Definitely pinning to try! 🙂

  12. Such decadence! I love, love, love it! I’m a chocolate fan if you couldn’t figure 😉

  13. This looks so good! I think my family will love me for making this recipe! Thanks!

  14. I’ve never heard of such a thing, but it sounds amazing!!

    Thanks for joining Cooking and Crafting with J & J!

  15. First off your Le Creuset dish is adorable! Second, I LOVE Ricardo! This cake looks amazing April. I’m glad you decided to give it a try!

    • Thank you so much, Cindy! I had heard of Ricardo years ago but I kind of lost track of his things as I’ve been living across the pond. I’m so glad to re-discover his recipes 🙂

  16. Chocolate and blueberries are a match made in heaven! I love every bit of your chocolate bluebbery pudding cake, April! Pinning!

  17. Oh my that looks seriously decadent! WOW!! Thanks for sharing with us at #TryaBiteTuesday – hope to see you next week!!! Must go now and make this dessert! 😀

  18. Delicious! Thanks for sharing another great recipe at the Recipe Swap.

  19. What a yummy pudding April 🙂 I would love to try this. Thanks for sharing at Creative Mondays 🙂

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